Saturday is my fried eggs day, and I need some nice white bread to eat with them. Therefore I am trying to make some nice white bread rolls/baguettes. Far from perfect, but lately the results have improved.
I really worked a bit harder on this dough to get it strong enough, since baguettes have a tendency to flatten out when putting them on the oven tray. So I went by the book and used a towel to make small slots/trails they could rest on.
- Pre-ferment: 150g Pivetti type 1 flour, 150g water, 50g sourdough starter
- 100g Pivetti Bio Tipo 1 flour
- 40g Møllerens rye
- 90g Pivetti Tipo 00 flour
- 120g Regal Spelt
- 100g Pivetti Manitoba tipo 0
- 270g water
- 8g sea salt
I had around 30m autolyse with just flour and water, then I added the pre-ferment and salt. After that, I used the kitchen machine and wouldn’t turn it off until the dough was super smooth. Well, it never got there, but I was afraid to break the machine, so stopped after about 10 min. It got pretty smooth, and I don’t think I have ever got such a strong dough that would hold up its shape like this one.
I did two hours of stretch-and-folds, and then I let it rest for around 2h15m. It had grown considerably, so I pre-shaped them, dividing the dough in 3.
After 20m of rest, I shaped the baguettes, put them on the towel, and after 40 minutes scored them (in a very lousy way) and to the oven with around 240º C with steam. After that, lowered the temps to around 210º C for 20 more minutes.
They taste good, these baguettes… 😀